Ingredients: 50 ml White Wine or Vermouth; 150 ml Chicken Stock; 50 ml Fish Stock; 1 small clove of Garlic; 100 ml Double Cream; 50g Chorizo Sausage, thinly sliced; 30g Butter, chilled and cut into small pieces; half a tablespoon of Red Wine Vinegar; 1 tablespoon of Fresh Chives; 2 skinned Cod Fillets (approximately 160g each)
Method:
1. Pre-heat the oven to 200 degrees C.
2. Heat the wine to boiling point, then boil it for one minute. Add the Chicken and Fish Stock and the Garlic, and return the mixture to the boil.
3. Add Cream and Chorizo, then simmer for ten minutes. Remove from heat and let it cool slightly before liquidizing. If necessary, return this mixture to the pan and reduce over medium heat until the sauce is quite thick.
4. Put the Cod Fillets into a buttered oven-proof dish; season lightly with salt & pepper, then cover the dish with foil and bake in the pre-heated oven for ten minutes.
5. Gradually add the chilled Butter to the sauce and whisk it in piece, by piece, to give the sauce a creamy consistency. Finally, whisk in the Vinegar and chopped Chives.
Plate the Cod fillets and spoon the sauce generously over the top before serving.
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3 comments:
This looks like a type of Beurre Blanc. Could one return the reduced mix to the blender and whiz the butter and herbs into it?
Given the small amount of butter used here, I think it's not so much a beurre blanc as a butter-enriched sauce. I suspect that if you whizzed the butter into the sauce you would end up with a much frothier and less dense and therefore rich result. But why not try it and see?
Good afternoon, Pomiane. I have just had some very enjoyable mornings browsing through your fascinating site. Shakespeare was a literary genius - even amateurs can't ruin his plays (sometimes they are even better); and I think you are a culinary one! With regard to this particular recipe, I'm afraid to say I am a bit of a slut in the kitchen. To be fair, I'm a bit short of time. So: I didn't bother with different kinds of stock; I used sherry vinegar instead of red wine; I didn't both liquidising the sauce (just cut the chorizo into very small dice... well, it wasn't chorizo, but a type of Italian sausage); I forgot to cover the dish with foil; oh, and my butter wasn't chilled. BUT it really was EXCELLENT. We ate with wild rice and your peppers with rosemary and balsamic vinegar. Thank you, thank you... very much enjoyed and appreciated!
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